|Photo: Moroccan butternut squash couscous salad recipe|
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan butternut squash couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan butternut squash couscous salad.
Takes: 10 mins to prepare and 30 mins to cook
400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped
Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.
Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.
Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.
More recipes from the hummus blog:
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup
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